Chocolate-ginger diamonds

Ingredients for 1 servings:

• 200 g hazelnuts, ground
• 250 g dark chocolate coating
• 200 g sugar
• 250 g flour
• 125 g butter
• 4 eggs
• 125 g candied ginger
• 150 g powdered sugar
• some lemon(s), the juice
• 100 g cherry(s) (slicing cherries in sugar syrup)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Cream the butter, sugar, and eggs until fluffy. Grate the chocolate. Chop the ginger into very small pieces. Combine the nuts, flour, and grated chocolate and add to the egg mixture. Once the batter is well blended, stir in the very finely chopped ginger. Place the batter in small heaps (it will be very tough) on a baking sheet lined with baking paper and smooth it out. Bake at 175-200°C (top and bottom heat) for about 25 minutes. Cut into diamond shapes while still hot! To do this, cut the base once straight across at about 5cm intervals, then diagonally at about 5cm intervals. Depending on how large you want the cookies to be, let the batter cool. Sift the powdered sugar (lately, there have been small pieces of sugar in the fine powdered sugar – they would be very annoying) and mix it with a little lemon juice and possibly water to form a glaze. The mixture yields 46 large diamond shapes. If you make them smaller, you’ll get considerably more. Brush the glaze onto the dough. Halve the cherries and place a cherry half on each diamond. Let dry. Store in a cool tin.